Bamee Haeng Moo Daeng (Dry Noodles with Red Pork)

Combine the dark soy sauce, 1 tablespoon of the light soy sauce, 1 tablespoon of the sugar, the five-spice powder, garlic and white pepper in a bowl, add the pork and turn to coat, then marinate for 15 minutes.

Roast the pork on a wire rack set over a baking tray at 200°C for 30 minutes, turning once, until it reaches 63°C on a meat thermometer.

Rest the pork for 5 minutes, then thinly slice.

Bring a saucepan of water to the boil, add the fish balls and pak choi, and cook for 4 minutes until the fish balls float and the pak choi is just wilted, then drain.

Cook the egg noodles in a separate pan of boiling water for 3 minutes until tender, then drain.

Toss the drained noodles with the remaining light soy sauce, remaining sugar and vegetable oil in a bowl until coated.

Divide the noodles between four bowls and top with the sliced pork, fish balls, pak choi, spring onions, coriander and crispy fried shallots.